MD Seafood & Aquaculture

A Consumer's Guide
The Consumers's Guide to Maryland Seafood is a 16 page booklet containing information about the Chesapeake Bay and its important commercial seafood species. Nutrition, handling, and safety information is included along with a dozen favorite recipes. Chesapeake Treasure
Chesapeake Treasure is a full color brochure focusing on the safe handling of Maryland seafood. It explains the state and federal governments' role to insure a safe seafood supply and the consumer's responsibility for proper purchasing, handling, storing and preparing. Six recipes are included.

Aquaculture
The Aquaculture brochure contains eleven recipes for farm-raised species including: hybrid striped bass, tilapia, crayfish, rainbow trout, and catfish. Bluefish
The Bluefish brochure contains six recipes for poaching, smoking and grilling bluefish.

Catfish
The Catfish brochure contains ten recipes for wild or farm-raised catfish. Clams
The Clam brochure contains eight recipes for use with hard clams or the soft shell variety. From chowders to appetizers, clams are a wonderful part of any Maryland meal.

Crabs
The Crab brochure contains nine recipes for crab meat and soft crabs. It includes a recipe for authentic steamed Maryland blue crabs and world famous crab cakes. Cuisine
The Cuisine brochure contains seven recipes for crab meat and oyster hors d'oeuvres.

Finfish
The Finfish brochure contains twelve recipes for a variety of Chesapeake Bay fish species including: monkfish, flounder, bluefish, and sea trout. Oysters
The Oyster brochure contains eight recipes for oysters including traditional recipes such as oyster stew and fried oysters.

Striped Bass & Perch
The Striped Bass and Perch brochure contains twelve recipes using a variety of cooking methods: bake, broil, perch, oven-fry, poach and grill. Blue Crab
This is a full color brochure loaded with information about hard crabs, soft shell crabs, and crab meat. It discusses food safety, handling, purchasing nutrition, grading, recipes, and even shows how to pick a crab! The brochure contains a Q & A section and five recipes.


		A Consumer's Guide The Consumers's Guide to Maryland Seafood is a 16 page booklet containing information about the Chesapeake Bay and its important commercial seafood species. Nutrition, handling, and safety information is included along with a dozen favorite recipes.							Chesapeake Treasure Chesapeake Treasure is a full color brochure focusing on the safe handling of Maryland seafood. It explains the state and federal governments' role to insure a safe seafood supply and the consumer's responsibility for proper purchasing, handling, storing and preparing. Six recipes are included.

		Aquaculture The Aquaculture brochure contains eleven recipes for farm-raised species including: hybrid striped bass, tilapia, crayfish, rainbow trout, and catfish.							Bluefish The Bluefish brochure contains six recipes for poaching, smoking and grilling bluefish.

		Catfish The Catfish brochure contains ten recipes for wild or farm-raised catfish.							Clams The Clam brochure contains eight recipes for use with hard clams or the soft shell variety. From chowders to appetizers, clams are a wonderful part of any Maryland meal.

		Crabs The Crab brochure contains nine recipes for crab meat and soft crabs. It includes a recipe for authentic steamed Maryland blue crabs and world famous crab cakes.							Cuisine The Cuisine brochure contains seven recipes for crab meat and oyster hors d'oeuvres.

		Finfish The Finfish brochure contains twelve recipes for a variety of Chesapeake Bay fish species including: monkfish, flounder, bluefish, and sea trout.							Oysters The Oyster brochure contains eight recipes for oysters including traditional recipes such as oyster stew and fried oysters.

		Striped Bass & Perch The Striped Bass and Perch brochure contains twelve recipes using a variety of cooking methods: bake, broil, perch, oven-fry, poach and grill.							Blue Crab This is a full color brochure loaded with information about hard crabs, soft shell crabs, and crab meat. It discusses food safety, handling, purchasing nutrition, grading, recipes, and even shows how to pick a crab! The brochure contains a Q & A section and five recipes.